World's Best Lasagna

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
2 T white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 T salt
1/4 tsp ground black pepper
4 T chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T pasley. Simmer, covered for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lighly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.
Preheat oven to 375 degrees F.
To assemble, spread 1 1/2 cups (I did 2 cups each time because I had plenty of sauce) of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with on half of the ricotta cheese mixture. Top with a third of mozzarela cheese slices. Spoon 1 1/2 cups (or 2) meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

Now, I understand that this recipe looks like a lot of work and it kind of is.  I sort of cheated because I didn't have quite enough time to simmer the sauce so I just made the sauce and let it simmer while my noodles cooked and then I put it all together and baked it.  It tasted just fine so unless you have time, I wouldn't worry about simmering for an hour and a half.  Also I didn't have fennel or Parmesan so I skipped it. Next time I definitely want to try it with the parmesan cheese. For the mozzarella I just used shredded because that is what I had. This lasagna really is the world's best!  Unlike some lasagna's that are kind of sloppy and soupy, this one set up really good which made it easy to serve.  I can still smell the aroma...Delicious!

This recipe came from allrecipes.com

Jamie's Cranberry Spinach Salad

1 T butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn
1 cup dried cranberries
2 T toasted sesame seeds
1 T poppy seeds
1/2 cup white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

In medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almnds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. 

I found this recipe on allrecipes.com and it is so delicious. They gave it 5 stars and I would do the same.  I cut out the poppy seeds because I didn't have any and used red wine vinegar instead of white for the same reason.  We also really like feta cheese so I put some of that on as well but it would be good without. This is definitely going to be my new go to salad! 

Baked Creamy Chicken Taquitos

These are so yummy! I couldn't wait to eat them. They have all my favorite things in them!

1/3 C Cream Cheese
1/4 C salsa verde
1 tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 tbsp chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
2 C grated pepper jack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa verde, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place plan in oven and back for 15- 20 minutes or until crisp and the ends start to get golden brown.

This recipe is from OurBestBites.com

Pad Thai

4 cups water
1 package(6-8oz) rice stick noodles
1/3 cup fresh lime juice
1/3 cup water
3 T packed brown sugar
3 T fish sauce or soy sauce
3 T soy sauce
1 T vinegar
3/4 tsp ground red pepper
3 T vegetable oil
3 cloves garlic, finely chopped
1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen shrimp, thawed (I use 2 chicken breasts, chopped and cooked)
1/4 cup chopped roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup packed cilantro leaves

In saucepan, heat water to boiling. Remove from heat; add noodles (push down so them get covered). Soak noodles 3-5 minutes, drain and rinse with cold water. In the meantime, stir lime juice, 1/3 cup water, brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 T of oil until well mixed; set aside. In nonstick wok, heat remaining 2 T oil over medium heat. Cook garlic and onion until it starts to brown (1-2 minutes). Add eggs. Cook about 2 minutes, stirring gently until scrambled but still moist. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2-3 minutes. Top with cilantro and garnish with additional peanuts and green onion.

This is such a good recipe for pad thai. We don't make it too often because it makes a huge mess and takes a little bit of work. I love easy and simple but every now and then it is fun to have a nice meal. Enjoy!

Rasberry Dessert

2 cup flour
2 cubes butter
1 cup brown sugar
1 package cream cheese
1 cup powder sugar
1 (29 oz) tub cool whip
1 package raspberry Danish Dessert
1/4 cup sugar
2 cup raspberries

Crust:
Mix flour and brown sugar, cut in butter. Crumble with hands and spread on cookie sheet. Bake 400 degrees 8-10 minutes. After 4-5 minutes turn pieces over. Cool, then crumble, and put in 9x13 pan.

Filling:
Combing cream cheese, powder sugar and cool whip. Mix well. Spoon over crust.

Topping:
Make Danish Dessert according to pie glaze directions. Add sugar and raspberries. Refrigerate until ready to serve.

One of my neighbors made this for a church activity and it was so delicious. I love raspberries and so it was divine to me, a little rich maybe but still so good.

BBQ Ranch Chicken and Cheddar Pizza Roll um' Ups

1 Roll Pillsbury Pizza dough in can
1/4 cup ranch dressing
2 cups prepared shredded BBQ chicken
1/4 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese

Preheat oven to 350. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough, then top evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch for dipping.

I found this recipe here and decided to try it out last night. Very delicious and super easy. I pressed the dough to thin so mine didn't have quite enough crust for my liking. Also I just used can chicken, because I was in a hurry, and dumped BBQ sauce on it and it was still delicious.

Teriyaki Marinade

1/4 cup water
1 T packed brown sugar
3 T soy sauce
1 T lemon juice
1 T vegetable oil
1/8 tsp pepper
1 clove garlic, finely chopped

In shallow dish or plastic bag, mix all ingredients. Add about 1 pound meat. Seal and refrigerate at least one hour but no longer that 24 hours.

This is super delicious for kabobs!

Strawberry Delight

1 large angel food cake, cubed
2 boxes danish dessert
4 cups strawberries, chopped

Cream Cheese Filling:
2 cups cream cheese
2 cups powdered sugar
1 cup sour cream
1 tub cool whip

Beat first three ingredients together. Fold in cool whip (or if you want to get really fancy you can make your own whipping cream).

In glass dish, layer the angel food cake, strawberries, cream cheese filling. Make sure the last layer is the cream cheese, then decorate the top with extra strawberries.

This is really delicious and great in the summertime. My picture once again doesn't make this seem all that appetizing but it really is. Next time I might only do half the cream cheese filling because it made tons and my favorite part is the angel food cake and strawberries.

Monkey Bread Muffins

2 tubes of biscuit dough
1/2 cup sugar
1 tsp cinnamon
6 T butter
1/3 cup brown sugar

Open up biscuits and cut into 4ths. Roll each piece in cinnamon sugar mixture and then drop into sprayed muffin tin. I would say it takes about 10 chunks per muffin. Melt butter and mix with brown sugar. Drizzle over the top of each muffin and bake at 350 for about 20-25 minutes.


These are super yummy!

**For the icing I just used about a cup of powdered sugar and then just slowly added milk until it was the consistency I liked.

French Dip Sandwich

1 loaf French bread
2 T olive oil
1/2 cup Parmesan cheese
1 small onion, chopped
2 large garlic cloves (1 halved, 1 crushed)
1 T tomato paste
2 cups beef stock
1 sprig rosemary, chopped
salt and pepper
Worcestershire sauce (a little)
1 lb sliced roast beef
6-8 slices provolone cheese

Cut bread into two halves and toast. Cut garlic in half and rub on toasted bread. Add parmesan cheese. In saute pan, fry onion in oil. Add 1 crushed garlic, tomato paste, beef stock, rosemary, salt and pepper. Add a little worcestershire sauce. Brint to slight boil. Add roast beef slices to sauce and saute. Fork out roast beef. Place on bread. Add provolone cheese. Melt together in oven approximately 8 minutes. Use sauce in pan for dipping.

***I'm not really a big french dip person so to say that I like this recipe is really saying something. My husband on the other hand LOVES this recipe. Every time I make it (which has been twice!) he tells me never to lose the recipe. Hence it made it into my blog.

Classic Potato Salad

6 medium potatoes, peeled
1 cup mayo
1 T vinegar
1 T yellow mustard
1 tsp salt
1/4 tsp pepper
2 medium celery stalks, chopped
1 medium onion, chopped
4-6 hard cooked eggs
paprika

Place potatoes in saucepan, add water to just cover potatoes. Cover and heat to boiling, reduce heat to low. Cook for 30-35 minutes or until potatoes are tender; drain. Cool. Cut potatoes into cubes. In a large bowl, mix mayo, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Chill in fridge to blend flavors.

We just love this potato salad recipe. It's chunky and not to creamy which is what we like. We always add a little creole seasoning which gives it a little extra special flavor. Delicious for a BBQ!

Stuffed Shells

1 pkg jumbo shells
15 oz ricotta cheese
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper
2 T garlic powder
1 T onion powder
2 T italian seasoning
1 cup parmesan cheese
24 oz tomato sauce
2 cup mozzarella cheese

Spread thin layer of sauce on bottom of 9x13 pan. Prepare shells as directed on package, drain and cool. In medium bowl, lightly beat egg; add all ingredients but only 1/2 cup of mozzarella. Mix well. Stuff each shell with about 2 T filling. Place open side up in pan, drizzle sauce over top and sprinkle with cheese. Bake at 400 for about 25 minutes.

***Just a note: I did not use 2 T of garlic because that just seemed like tons so I might have done just a little more than half. I also didn't have onion powder so I just chopped up a couple green onions and threw them in. For the sauce I just used whatever spaghetti sauce was in the pantry. Pretty easy meal- although it does take a little extra time to stuff each shell. It really did taste pretty good. My husband said it made even better leftovers :)

The best brownie cups EVER!!

1 German Chocolate Cake Mix
1 egg
1/2 cup butter

In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a muffin tin sprayed with non stick spray. Scoop 1 tablespoon pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 for about 10 minutes. I did the mini muffin cups and they took about the same time to bake.

Pretzel crumble
1/4 cup butter, melted
2 T brown sugar
1 cup crushed pretzels

*I halved this recipe for the mini cups and it worked perfectly.

1/3 bag of caramels- melt in a saucepan until creamy
1 cup milk chocolate chips

*I just used caramel syrup and it tasted fine.

I found this recipe here and I just had to try it out. She has so many good treats that I want to try out. The only thing is that I can't make them just for us because we will end up eating ALL of them in one night. We have no self-control.
So last night we had people over and I got my chance and these brownies were an absolute hit. I can't even describe how delicious they are/were and my pictures really don't do justice, but they are the perfect combination of chocolate and caramel. Just take my word and try them yourself.

Teriyaki Meatballs

1 lb ground beef
1 cup quick oats
1 egg
1/4 large onion, finely chopped
1/8 cup oil
1/2 cup ketchup
1/6 cup vinegar
1/4 tsp dry mustard
1/4 tsp garlic salt
1/2 cup brown sugar
1/8 tsp pepper
1/8 cup Worcestershire
1/2 T flour

Combine onion and oil in fry pan. Cook onions. Combine ketchup, vinegar, mustard, garlic salt, sugar, pepper, worcestershire, and flour in saucepan. Mix together with the onions and simmer. While sauce is simmering make meatballs. Mix beef, egg and oats. Form into balls and place in glass baking dish. Pour sauce over top and bake at 375 for about 30 minutes.

These are so yummy. I got the recipe from a friends blog and we seriously eat these at least once a month, which for me is a lot. She doesn't quite follow the recipe but I do because I love them just the way they are. If you don't want to have as much kick don't add the dry mustard; although I really think that is what gives it so much flavor. Serve these up with a side of rice and mmnnn you won't be disappointed!

Banana Muffins

1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
3 ripened bananas (about 1 cup)
1/2 cup sugar
1/4 cup brown sugar
1 egg
4 T melted butter

In large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside. In another bowl, mash the bananas and then add both sugars, egg, and melted butter. Whisk until smooth. Add to the dry ingredients and mix until combined. Do not over mix. Drop mixture into sprayed muffin cups and bake at 350 for 15-20 minutes. If using mini muffin pan cook about 10-12 minutes.

We woke up this morning with gray clouds and a little drizzle of rain and for some reason I just felt like baking something which for me is a little strange. I saw all my brown bananas on the counter and decided why not? So even though we had already eaten breakfast, I whipped these out and they were so good. Light and fluffy. My daughter even ate a few even though she had just finished her oatmeal.


Yum. Yum.

Pulled Jerk Pork

2 1/2 lb pork boneless shoulder
1 T Jamaican jerk seasoning
1/4 tsp dried thyme
1 medium onion, chopped
1 cup cola
2 cups barbecue sauce

Rub jerk seasoning over pork, sprinkle with thyme. Place in slow cooker. Sprinkle with onion. Pour cola over pork. Cover and cook on low 8-10 hours. Remove pork from cooker and shred . Remove juices from cooker and reserve 1/2 cup. Return pork to cooker and stir in BBQ sauce and 1/2 cup of reserved juice. Change cooker to high and cook 30-45 minutes. Serve on hamburger or sandwich buns.

Once again, I got this recipe from a neighbor because it was soooo good. I've only made it once myself and I used a really spicy BBQ sauce and it had a little too much kick. Next time I will use a sweeter sauce because the other seasonings give it enough kick for me.

Bowtie Festival

1 oz melted butter
1 tsp chopped garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup roma tomatoes
3 oz sliced cooked chicken
1 oz heavy whipping cream
3 oz alfredo sauce (recipe follows)
1/8 cup Asiago cheese
1/2 tsp salt, pepper, garlic salt
10 oz precooked bowtie pasta

Alfredo:
1 quart heavy whipping cream
1 cup parmesan cheese
1 T pepper
1/4 cup whole milk

Alfredo directions: Saute cream, milk and pepper to a consistent boil. Remove from heat. Fold in parmesan cheese. Store in fridge until use.

In heated sauce pan combine butter, garlic, onion, bacon, tomato, chicken, and spice mixture. When onions become translucent, add heavy cream and asiago cheese. Once cheese and cream have reduced by half, add alfredo sauce and pasta. Toss until well combined. Remove from heat and let stand until sauce thickens.

This recipe is sort of a lot of work (I won't lie), but if you have a little time then it is definitely worth it. I found the recipe online a while back and have only made it a couple of times because once again heavy whipping cream, not that good for the hips. Every now and then I just want to have a nice meal so we splurge and then go for a long walk.
Oh and I know the recipe is wierd with the oz measurements. Next time I make this, I will try to figure out what it equals to in terms of cups and tablespoons to make it a little easier.

Oriental Chicken Wraps

2 chicken breasts, cubed
Terriyaki marinade (recipe below)
1 can mandarin oranges, drained
bag of mixed green salad (or whatever is in the fridge)
Chow Mein noodles
sliced green onions
flour tortillas
Creamy Sesame Dressing (recipe below)

Terriyaki Marinade:
1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic

Allow chicken at least one hour to marinate but overnight is best.

Creamy Sesame Dressing:
1 cup mayo
2 T sesame oil (or whatever you have)
2 T lemon juice
1/3 cup sugar
1/2 tsp pepper
5 T milk
*Usually I half this and still have plenty.

Layer tortillas with salad, chicken, oranges, green onions, noodles. Drizzle sauce over the top and then roll up. Super delicious!

I know this may sound like a lot of work because it has multiple recipes but trust me it is so easy and very delicious. Most of the stuff can be made earlier in the day so when it comes time for dinner you just have to cook the chicken and pull things out of the fridge. This is definitely a fall back recipe when I know we are having people over for dinner.

Chinese Chicken Salad

1 head of lettuce
green onion to taste
parsley (optional)
2-3 chicken breasts, cubed and grilled
wontons, fried and cooled

Dressing:
1/2 cup oil
2 cups vinegar
1/2 cup sugar
3 tsp salt
1/4 tsp pepper

*this makes a lot of dressing so I usually half it and still have plenty.

Chop up the lettuce, green onion, chicken and parsley. Mix together in large bowl. Cook wontons and then crumble on top. Most of the time I just serve the dressing on the side so my lettuce doesn't get all soggy. If I am serving for a large group then I just mix the dressing in with everything else.

My SIL made this for us a few summers back and it was so nice on a hot day to eat a cool refreshing salad. I obviously got the recipe and so now we make it every now and then. Sadly it isn't that healthy for you so we don't make it lots but it is still delicious with lots of flavor!

Chicken Enchiladas

12-14 oz can enchilada sauce
1 package of cream cheese
shredded chicken (2-3 large breasts)
tortillas
grated cheese

Melt cream cheese with about half the enchilada sauce.
Boil chicken until done, shred. Mix chicken with cream cheese mixture.
Pour a bit of enchilada sauce on bottom of glass baking dish. Roll mixture into tortillas. Pour rest of sauce on top. Cover with grated cheese. Bake at 350 for about 15 minutes.

This is definitely a family favorite. I've made it several times for both sides of our family and they have all loved it, including the kids! You can't beat that.

Asian Beef and Broccoli

1 lb boneless beef top round or top sirloin steak (I just buy whatever is cheap)
2 packages Oriental-flavored ramen noodles, broken up
1 1/2 tsp cornstarch dissolved in 1/2 cup water
1/2 lb fresh broccoli florets
2 medium carrots, washed and thinly sliced

Cut steak into thin strips. Add ramen seasoning from package to cornstarch mixture in large bowl. Toss in beef. Heat 1 Tbsp. oil in large nonstick skillet over med-high heat. Stir fry vegetables 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3-5 minutes. Remove, keep warm. Heat 1 Tbsp oil in same skillet over med-high heat. Stir fry 1/2 of beef at a time, 1-2 minutes or until no longer pink (do not overcook). Serve over noodles and vegetables.

Garlic Potato Soup

2 lbs potatoes, chopped

Cook 1/2 onion and 4-6 cloves minced garlic; 5 minutes
Add 28 oz chicken broth, potatoes, and 1/2 tsp salt and pepper.
Bring to boil. Reduce heat, simmer uncovered 10-12 minutes.
Blend half the soup at a time. Thin with water.

Serve with bacon bits, cheese, sour cream and green onions.

I love this recipe because it is made from things that are pretty much always in my pantry. So when it is time to start dinner and I have nothing planned, wala, 30 minutes later dinner is served.

Sweet and Sour Sauce

1/2 cup packed brown sugar
1 T cornstarch
1/3 cup red wine vinegar
1/3 cup pineapple juice
1 T soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger

In a 2 cup measuring bowl, combine all ingredients. Microwave on high for 3-5 minutes to until thickened and bubbly, stirring every minute until mixture starts to thicken and then every 30 seconds.

We like to have this with chunks of grilled chicken and pineapple, served over rice. Yummy.

Easter Classics

Baked Beans

2 cans pork and beans
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp mustard
1/2 T Worcestershire
1/4 cup chopped onion

Mix all together. Bake at 350 for 40-45 minutes. Serves 4-6.

Funeral Potatoes

6-8 medium potatoes- cooked, peeled, grated
*I normally only peel half the potatoes because I like the skins.

Mix together:
1/4 cup melted butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup green onion
1 cup shredded cheese

Fold in potatoes. Bake at 325 for 20 minutes.

Potstickers

12 wonton/potsticker wrappers

In medium bowl combine:

6 oz cooked ground beef/turkey/pork (we like turkey)
1/4 cup diced onion
2 T ginger (If your not a fan of ginger, don't use as much)
1 T minced garlic
4 T green onion
1 tsp soy sauce
1/4 tsp sesame oil
pinch salt and pepper

Place 1 T of mixture in middle of wrapper. Brush edges with water or egg to close. Fry 3-5 minutes. Serve with rice and terriyaki/sweet and sour sauce.